This sweet, lemony recipe makes one of my favorite sweet breads! I love all things lemon, and the bright citrus flavor of this soft, tender bread is perfect for spring and summer (though you can make it all year long!) Make a batch to enjoy for breakfast or a quick afternoon snack!

I love to make quick breads because they are easy to make without a lot of fuss. There’s no worry about yeast and getting the perfect rise, but you still get slices full of delicious flavor. This Lemon Poppy Seed Quick Bread is the perfect quick bread recipe to try.

Ingredients for Lemon Poppy Seed Loaf

These muffins are made with fresh, simple ingredients. Here’s what you need:

• All-purpose flour
• Poppy seeds
• Baking powder
• Baking soda
• Salt
• Granulated white sugar
• Fresh lemon zest (about 2 lemons)
• Plain Greek yogurt (you can also use sour cream)
• Vegetable oil (or melted butter)
• Large eggs
• Fresh lemon juice
• Vanilla extract

For the Glaze

• Powdered sugar
• Fresh lemon juice

You’ll find a detailed ingredient list in the printable recipe card at the end of the post!

How to Make Lemon Poppy Seed Bread

You’ll have a fresh loaf of lemon bread ready in no time! Here’s how to make it:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
2.  Mix dry ingredients: In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
3.  Infuse sugar with zest: In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
4. Combine wet ingredients: Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended. You can also use a hand mixer on low speed.
5. Combine: Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.

How to make a Simple Lemon Glaze

1. Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let it set before slicing.

FAQs

How do I store my Lemon Poppy Seed Loaf?

Store leftover bread in an airtight container at room temperature for up to 4-5 days.

Can I freeze this Lemon Bread?

Yes, you can freeze it for up to a month in a freezer-safe bag or an airtight container. Thaw before serving. 

How will I know when my bread is done baking? 

You will know it’s done when you stick a toothpick or cake tester in the center and it comes out clean or with a few crumbs on it. If the toothpick still has wet batter on it, then bake for a few more minutes. 

More Zesty Lemon Recipes

Do you love lemon-flavored baked goods as much as I do? If so, then you have to try one of these favorite lemon dessert recipes:

• You are going to love these light, brightly flavored Lemon Poppy Seed Muffins! They’re easy to make and can easily be enjoyed any time of the year.
• These hard-to-resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar have just enough sweetness, balanced with the right amount of tart flavor.
• Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.

What’s your favorite lemon dessert? Let me know in the comments, and if you loved this Lemon Poppy Seed Loaf, I’d love for you to leave a recipe review below! ❤️

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Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf is full of lemon flavor and crunchy poppy seeds. This bakery-style quick bread made with Greek yogurt and finished with a simple lemon glaze is perfect for an afternoon treat.

Course Dessert

Cuisine American

Keyword Lemon Poppy Seed Loaf

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 178kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• zest of two lemons
• ¾ cup plain Greek yogurt (or sour cream)
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Lemon Glaze

• ½ cup powdered sugar
• 1-2 tablespoons fresh lemon juice

Instructions

• Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
• In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
• In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
• Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended.
• Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain
• Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.
• Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let set before slicing.

Nutrition

Calories: 178kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 105mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

The post Lemon Poppy Seed Loaf appeared first on 365 Days of Baking.

It’s fall, and that means pumpkin flavor is back on the menu! Whether it’s in your coffee or on the dessert table, pumpkin spice has become a great way to celebrate this time of year.

While I still think apple is the superior fall flavor, there’s room in my heart for pumpkin treats too. I’m always a fan of quick breads, so this classic Pumpkin Bread recipe is a must-make in my eyes.

Ingredients for Homemade Pumpkin Bread

You only need a handful of simple ingredients to make a deliciously soft pumpkin bread:

• All-purpose flour
• Granulated sugar
• Pumpkin spice (see note below)
• Baking soda
• Kosher salt
• Large eggs
• Canned pumpkin puree (not pumpkin pie filling)
• Melted butter
• Milk
• Raw sugar (for sprinkling on top)

You can find a detailed list of ingredients for this quick bread recipe in the printable recipe card at the bottom of the post!

Recipe Note

If you don’t have or prefer not to use pumpkin spice, you may use 1 1/2 teaspoons ground cinnamon (divided as you’ll use 1/2 teaspoon to mix with the raw sugar for the topping), 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

How to Make this Easy Pumpkin Bread Recipe

1. Prepare for Baking. Preheat oven to 350° F and spray a 9 X 5-inch loaf pan with nonstick cooking spray. Place a piece of parchment paper into the loaf pan so that it is long enough on both sides to lift the bread out of the pan. Doing this will help keep the topping intact.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, 1 3/4 teaspoons pumpkin spice, baking soda, and salt. 
3. Mix the wet ingredients. In a large bowl, beat the eggs with a fork. Add the pumpkin puree, butter, and milk. Mix until thoroughly combined.
4. Make the batter and prepare for baking. Add the flour mixture to the wet ingredients and mix until just combined. Pour batter into the prepared loaf pan and smooth the top. In a small bowl, mix the raw sugar with the remaining 1/2 teaspoon of the pumpkin spice. Evenly sprinkle the flavored sugar over the top of the bread.
5. Bake. Bake for 50-60 minutes on the center oven rack or until a toothpick inserted in the middle comes out clean. Cool the bread in the pan on a wire rack for 10 minutes before lifting the pumpkin loaf from the pan with the parchment. The bread will cut into individual slices more easily if it’s been cooled completely (but I know it’s hard to resist!)

FAQs

How do I store Pumpkin Bread?

Place your bread in an airtight container or plastic bag for up to 4 days. You can keep it at room temperature.

Can I freeze this Pumpkin Bread Recipe?

Yes, you can! To freeze, wrap the bread  in aluminum foil or plastic wrap, then place it in a freezer bag or other container. Freeze for up to 2 months. Thaw at room temperature for a few hours while still wrapped.

How do I know when my Pumpkin Bread is done?

 Insert a toothpick or cake tester into the center of the loaf; it should come out clean with only a few moist crumbs, or no batter at all. Other ways to tell it’s done include the bread puffing up and cracking on top, and the loaf springing back when lightly pressed in the center.

​Can I make this recipe into Pumpkin Muffins?

Yes! Grease a muffin tin and divide the batter equally among the cups. Bake for 15-18 minutes at 350 degrees F or until muffins pass the same toothpick test as the bread! You could also divide the batter into mini loaves for great gifts!

Does the sugar topping serve a purpose other than taste?

Yes, actually, the raw sugar sprinkled on top helps give the bread a nice caramelized and slightly crunchy crust. I think it’s the best part, but you can omit it if you like.

Pumpkin Bread Varieties

If you’re a big fan of pumpkin bread but want to change it up, try one of these recipes next time:

• This easy Pumpkin Bread recipe with cream cheese swirl is calling your name! Made with real pumpkin and spices, and a sweetened cream cheese layer, this Cream Cheese Pumpkin Bread makes a perfect fall treat for breakfast or dessert.
• Fall is in the air with this Chocolate Chunk Pumpkin Bread made even better with chunks of chocolate (or you could use chocolate chips) and a cinnamon sugar topping. Served with coffee, it’s irresistible!

More Pumpkin Desserts

Cakes

• Pumpkin Chocolate Chunk Cake
• Chai Spiced Pumpkin Cake
• Bonus: Pumpkin Spice Frosting for your cakes!

Cookies

• Pumpkin Crinkle Cookies
• Pumpkin Spice Cream Cheese Cookies

Other Treats

• No Bake Pumpkin Lush
• No Bake Pumpkin Nutella Cheesecake
• Pumpkin French Toast Casserole

What type of pumpkin spice-flavored treat is your favorite? Let me know in the comments below. And don’t forget to Pin or print this Pumpkin Bread Recipe for your next bread baking session!

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Pumpkin Bread Recipe

Enjoy all of your favorite Fall flavors this easy Pumpkin Bread Recipe! You'll love a slice of this lightly spiced pumpkin quick bread paired with a hot cup of coffee or tea or as a delightful snack.

Course Breakfast

Cuisine American

Keyword Pumpkin Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 229kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 ¼ teaspoons pumpkin spice , divided *See Note.
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 large eggs
• 1 cup pure pumpkin NOT pumpkin pie filling
• ½ cup butter melted
• ¼ cup milk
• ¼ cup raw sugar

Instructions

• Preheat oven to 350° F. and spray a 9X5-inch loaf pan with cooking spray. Place a piece of parchment into the loaf pan so that it is long enough on both sides to lift the bread out of the pan. Doing this will keep the topping intact.
• In a medium bowl, whisk together the flour, sugar, 1 3/4 teaspoons pumpkin spice, baking soda, and salt. 
• In a large bowl, beat the eggs with a fork. Add the pumpkin puree, butter, and milk. Mix until thoroughly combined.
• Add the flour mixture to the wet ingredients and mix before just combined. 
• Pour batter into prepared loaf pan, and smooth the top.
• In a small bowl, mix the raw sugar with the remaining 1/2 teaspoon of the pumpkin spice. Evenly sprinkle the cinnamon sugar over the top of the bread.
• Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  
• Allow pan to cool on a wire rack for 10 minutes before lifting the bread from pan with the parchment. The bread will cut more easily if it's been cooled completely.

Notes

*If you choose not to use pumpkin spice, you may use 1 1/2 teaspoons ground cinnamon (divided as you’ll use 1/2 teaspoon to mix with the raw sugar for the topping), 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

Nutrition

Calories: 229kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 264mg | Potassium: 84mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3468IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

The post Pumpkin Bread Recipe appeared first on 365 Days of Baking.

I’m on a roll with the peach recipes this summer. Have you tried this Easy Peach Cobbler recipe yet?

Today’s recipe brings together two favorite categories of food: peaches and quick breads. 

When peach season rolls around, I look forward to filling my kitchen with the tangy aroma of orchard-fresh fruits, and peaches are at the top of my list. Fragrant and juicy, peaches have plenty of natural sweetness and a high moisture content that makes them ideal for baking.

After years of making peach muffins and scones, it was time to create a quick bread recipe with peaches. And, folks, I am SO glad I finally did it!

Why Make Peach Quick Bread 

Like the best Banana Bread, this easy fruit bread is moist and perfectly dense. A slice of peach bread has just the right level of sweetness to pass as dessert, while remaining light enough to enjoy with your morning coffee. 

Here are a few more reasons why you’re going to be obsessed with this bread recipe: 

• It stays moist for days. 
• Freezer friendly! 
• Real peaches in every bite. 
• Crisp cinnamon crumb topping.
• Serve it for breakfast, dessert or anytime! 

Now let’s talk about what you’ll need for this peach bread recipe. 

Ingredients for Delicious Peach Bread

• Butter – Softened to room temperature. 
• Sugar
• All-purpose Flour
• Baking Powder
• Cinnamon 
• Baking Soda
• Salt
• Egg
• Pure Vanilla Extract – Or substitute almond extract!
• Sour Cream – Plain Greek yogurt makes a great alternative! 
• Peaches – Read my note below. 

For the cinnamon crumble topping, you’ll need more of these: 

• Butter – COLD this time! 
• Nutmeg
• Cinnamon
• Sugar
• Flour 

See the recipe card below for the complete list of ingredient amounts and full instructions.

Do I need Fresh or Canned Peaches? 

You can use either fresh peaches or canned ones for this quick bread recipe! 

When fresh Georgia peaches are in season, I love to put them to use in peach bread. But the beauty of the recipe is that it tastes just as sweet and moist if you use canned peaches. That means you can go ahead and make the bread all year long, even when fresh peaches are difficult to come by.

Whenever you’re substituting canned peaches for fresh peaches in baked goods, make sure to strain the peaches first. Put them in a colander or mesh sieve and let all the extra juices drain out. Give the peaches about 10 minutes to strain completely. If you don’t, you will end up with a runny peach quick bread batter due to the extra liquid. 

How to Make Peach Cobbler Bread

The process of making peach bread is simple and straightforward.

First, chop up your peaches. 

Then it’s time to make the batter. In a large bowl, cream together your room temperature butter and sugar. Add the egg and vanilla extract. Then fold in the flour mixture and sour cream into the wet ingredients in batches, starting with the flour. Mix it gently just until all ingredients are combined.

Finally, fold in the peach chunks and pour batter into a prepared pan. 

For the finishing touch, combine the crumb topping ingredients, and then cut in the cold butter into the dry ingredients with a pastry cutter. Sprinkle the mixture over the top of the unbaked bread. The peach bread needs a baking time of about 1 hour, until baked through and top is lightly golden brown.

While it bakes, enjoy the sweet aroma of baking peaches and cinnamon. It’s going to smell so good that you’ll be tempted to devour the peach bread the second it comes out of the oven. Do NOT make that mistake! 

Leave your peach bread in the pan to cool for 20 minutes. Then carefully remove it and let it continue cooling on a wire rack before slicing and eating!

How do I slice quick bread without it crumbling? 

We’ve all experienced the disappointment of slicing into a freshly baked loaf of quick bread, only to have it crumble and fall apart. The good news it you can avoid this mishap with a few easy tricks.

• Make sure your bread is completely cool before making that first slice. 
• Wrap the bread in foil or plastic wrap and let it rest overnight to cut and serve the next day, if possible. This helps the bread set best to sliceable perfection. 
• Use a clean, sharp knife. Wipe the knife with a napkin between slices for smooth, even cuts. I often use a serrated bread knife, too. 
• Line your buttered and floured pan with parchment paper before adding the batter. Leave about an inch of parchment paper sticking out over the sides of the pan. You can use it to lift the bread out of the pan in one piece, so it doesn’t risk falling apart while it’s warm. 

How can I keep the top from burning?

If the top of your bread is over browning while the center is still soft, cover the bread lightly with a tented sheet of aluminum foil. Keep it covered for the remaining bake time to prevent burning your crumb topping. 

Storing and Freezing

Peach Bread with sour cream stays moist, tender and flavorful for up to 5 days after baking. Keep it fresh by wrapping it in plastic wrap or foil and slicing it as you go. 

Peach Quick Bread also freezes wonderfully! Wrap it in foil, then slide the loaf into a freezer-safe gallon bag with a zip top. Keep frozen for up to 3 months. You can thaw it in the refrigerator overnight, or at room temperature. 

Sometimes I make a double recipe of this peach bread: one to eat right away, and one to freeze for future peach cravings! 

More Peach Recipes to Love

If you love today’s easy peach bread, add these Cinnamon Peach Pancakes with lots of peach flavor to your breakfast menu! They’re light and fluffy with the perfect warming hint of cinnamon. For an even easier breakfast indulgence, give my Peaches and Cream French Toast Bake a try this weekend! 

Impress your friends and family with this gorgeous Peach Blueberry Galette and serve topped with a scoop of vanilla ice cream. With my recipe, even novice pastry bakers can make fruit desserts that look as good as they taste!

Everyone will fall in love at first bite with these no bake Peaches and Cream Dream Bars. Similar to a layered dessert lasagna, it’s got an Golden Oreo Cookie crust, vanilla cheesecake layer, peaches, and a creamy peach gelatin top.

Cool off with a Frosted Peach Lemonade. A copycat recipe from a popular chicken restaurant, this tasty drink will be perfect for sipping poolside!

Love a peach pie? Try this Peaches and Cream Pie. It’s got a vanilla pudding pie crust, a soft cream cheese layer, uses a can of peaches, and is topped with cinnamon sugar before it’s baked. It’s one of my husband’s favorites, and can be enjoyed all year long.

The Best Quick Breads 

Before you go, take a minute to explore some of the other quick bread recipes I’ve shared over the years. It’s more than just banana bread — although we do love our banana breads around here! 

Chai Banana Bread puts a spicy twist on a classic, swirling bold chai tea spices into sweet banana bread. Strawberries add an explosion of flavor to the familiar loaf in this Strawberry Banana Bread recipe. 

For an even sweeter dessert bread, Chocolate Strawberry Bread is perfection. It’s swirled with melted chocolate for a touch of extra decadence! When I’m in the mood for a lighter sweet treat, a slice of Pineapple Bread is just the thing. 

Looking for a pumpkin bread that’s better than anything from a big coffee chain? This Cream Cheese Pumpkin Bread is soft, rich and ideal for pairing with a hot drink on a chilly fall day. 

Make the best fresh peach bread recipe with ripe peaches!

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Peach Bread

Peach Bread is an easy quick bread bursting with fresh, juicy peaches. Made with sour cream and a cinnamon crumb topping, this moist, tender peach bread makes a delightful breakfast, snack or dessert.

Course Breads

Cuisine American

Keyword Peach Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 301kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup sour cream
• 1 ½ cups fresh chopped peaches can use canned peaches SEE NOTE

Crumb Topping

• ⅓ cup granulated sugar
• ⅓ cup all-purpose flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup cold butter

Instructions

Bread

• Preheat oven to 350° F, and generously butter and flour a 9 X 5 loaf pan. Place a rectangular piece of parchment into the pan, so that you can easily lift it out after baking. This will also allow the crumb topping to remain somewhat intact.
• In a mixing bowl, cream butter and sugar until light and fluffy for about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and mix completely.
• In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
• Alternately add the flour mixture and sour cream to the creamed butter, beginning and ending with the flour. Mix the final bit of flour in until just combined.
• Fold peaches into batter, and pour into the prepared pan.

Crumble Topping

• In a medium bowl, whisk together the sugar, flour, cinnamon and nutmeg. Using a pastry cutter or two knives, add the butter and mix until it resembles coarse meal. Sprinkle over the top of the bread.
• Bake for 55 – 65 minutes or until a cake tester inserted into the middle comes out clean. If the top of the bread is browning too quickly, lightly cover it with a tent of aluminum foil.
• Cool bread in pan for 20 minutes. Carefully run a butter knife around the edges of the bread to loosen before lifting it out with the parchment. Allow bread to cool completely on a wire rack. Bread will slice better if the completely cooled loaf has been wrapped in aluminum foil or plastic overnight.

Notes

If using canned peaches, be sure to put them in a strainer to drain completely for about 10 minutes before chopping to use. 

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 186mg | Potassium: 103mg | Fiber: 1g | Sugar: 24g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Peach Bread appeared first on 365 Days of Baking.

Banana bread is one of my favorite things to bake. It seems like I always have a hard time using my bananas before they are too ripe, but that makes them perfect for this recipe! I love to heat up a slice with a pat of butter for a quick breakfast, or it makes a wonderful afternoon snack to tide you over to dinner!

Quick Breads

Basically, a quick bread is any kind of bread recipe that is made without yeast. These bread recipes use other leavening agents for rising, such as baking powder or baking soda.

These breads are also easier to make, usually involving a batter instead of a shaped dough. The texture is more like muffins, and they are often full of sweet ingredients, like my Blueberry Lemon Bread or this Chocolate Strawberry Bread.

If you prefer savory quick breads, you might like this Italian Herb and Cheese Bread or this English Muffin Bread.

Ingredients for Banana Bread with Cream Cheese

Gather these simple ingredients to make the best banana bread:

• Bananas- you need 2 large bananas (or as close as you can get).
• All-purpose flour
• Baking soda and Baking powder: these leavening agents help the bread rise.
• Kosher salt
• Spices: cinnamon and nutmeg add a depth of warm flavor.
• Unsalted butter, melted
• Eggs
• Greek yogurt or sour cream: this helps your bread stay moist.
• Granulated white sugar
• Pure vanilla extract

Here’s what you need to make the cream cheese filling:

• Cream cheese
• One egg
• Sugar
• All-purpose flour
• Pure Vanilla extract

Please see the recipe card below for the amounts and directions for baking!

How to make Cream Cheese Banana Bread

This banana cream cheese bread is easy to make, even with the extra step of the cream cheese layer! Here’s how to make it:

1. First, preheat the oven to 350 degrees F and prepare a 9 by 5-inch loaf pan by spraying it generously with nonstick cooking spray.
2. Make the cream cheese filling in a large mixing bowl. Beat room-temperature cream cheese with an electric mixer on medium speed until it is smooth. Then add the large egg, sugar, flour, and vanilla extract and mix until completely smooth and combined. Set it aside for now.
3. Next, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
4. In a separate small bowl, mash the overripe bananas.
5. In a large bowl, lightly beat the eggs. Then add the melted butter, brown sugar, Greek yogurt, granulated sugar, and vanilla extract. Mix until well combined, then add the mashed banana and mix again.
6. Add the dry ingredients and stir until just combined. Do not overmix, as that can toughen the texture of your bread.

Assemble and Bake

1. Pour 2/3 of the banana bread batter into the prepared loaf pan and spread it evenly into the corners of the pan. Place dollops of the cream cheese mixture on top of the batter and spread it out evenly. Finally, pour the remaining banana bread batter over the cream cheese layer and spread to cover.
2. Bake for 50-60 minutes or until the top is firm and springs back when gently pressed. If the banana bread browns too much before it is fully cooked, gently place a piece of aluminum foil over the top of the bread for the remaining bake time.
3. Cool the banana bread in the pan for about 10 minutes, then remove it from the pan and cool completely on a wire rack. It’s much easier to slice when cooled, and even better if sliced the next day though it’s so hard to wait!

FAQs

Can I use low-fat or nonfat cream cheese in this recipe?

I recommend using full-fat dairy when at all possible for the best results in your baking. However, you could use low-fat cream cheese. I do not recommend using nonfat cream cheese.

How can I soften cream cheese quickly?

If you forgot to let your cream cheese soften on the counter (I am so guilty of this!), then you can unwrap it, place it on a small plate, and microwave in 10-second intervals until it is the temperature you need. Be careful not to melt it!

A “safer” way is to submerge your sealed cream cheese in warm water and allow it to sit for 10-15 minutes, flipping every 5 minutes or so.

My bananas aren’t very ripe. Can I use them anyway?

Ripe bananas are the softest, are sweeter, and have a stronger flavor. You can use unripe bananas, but your finished bread won’t taste the same.

Instead, I recommend BAKING your bananas. That’s right! Pop them in a 300-degree oven with skins on for 30-40 minutes, until the skins are completely darkened. They will be perfect for banana bread!

If you have an air fryer, you can do the same thing in only about 8-9 minutes!

Can I double this Cream Cheese Banana Bread recipe?

Yes, this recipe makes one loaf, but you can double it and make two: one to eat, and one for a friend! (Or, freeze one to enjoy later!)

How do I store Banana Bread with Cream Cheese to keep it fresh?

Make sure to cool bread completely (about 1-2 hours) before storing it to avoid any condensation. If you’re planning on eating it right away, you can store it at room temperature. Place a paper towel in the bottom of an airtight container, then put the banana bread loaf on top. Add another paper towel, then replace the lid.

You can also use a storage bag with paper towels. They help absorb excess moisture to avoid early molding. Stored this way, your cream cheese banana bread will last for 3-4 days.

Can I store Banana Bread in the fridge?

If you like your banana bread nice and cold, you can store it in the fridge. Wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. It will stay fresh in the fridge for up to a week.

Can you freeze Cream Cheese Banana Bread?

Yes, this banana bread with cream cheese recipe freezes very well! Wrap the cooled loaf in plastic wrap, then again in aluminum foil. Store the wrapped loaf in the freezer for up to three months.

To thaw, leave the wrapped bread on the counter for several hours. You can also warm it up by placing the wrapped loaf in a 350-degree oven for about 45 minutes.

Banana Bread Variations

If you enjoyed this Cream Cheese Banana Bread, you might like these other twists on the classic sweet bread recipe:

• Chai Banana Bread is a moist and flavorful quick bread with warming chai spices and a sweet vanilla chai glaze.
• This delicious Strawberry Banana Bread is quick and easy to make, featuring juicy strawberries folded through the batter.
• Quinoa Banana Bread – A classic loaf of banana bread is made even better with the addition of quinoa. This surprising ingredient makes the bread more moist while adding a hearty dose of protein!
• Double Chocolate Banana Bread –Eat your bananas and enjoy a double chocolate fix at the same time.
• Better than your regular banana bread, this Peanut Butter Chocolate Chip Banana Bread has all the flavors you loved as a kid. I love to make it with mini chocolate chips!

Which banana bread recipe has your mouth watering? Let us know in the comments!

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Cream Cheese Banana Bread

Enjoy a mouthwatering twist on classic banana bread with this Cream Cheese Banana Bread! This delightful quick bread features that banana flavor you love with a smooth ribbon of cream cheese filling.

Course Breads

Cuisine American

Keyword Cream Cheese Banana Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 238kcal

Author Lynne Feifer

Ingredients

Cream Cheese Filling

• 4 ounces cream cheese room temperature
• 1 large egg
• ½ cup powdered sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract

Banana Bread

• 2 ripe bananas
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teasoon kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup unsalted butter melted
• ½ cup packed brown sugar
• 1 large egg
• ¼ cup Greek yogurt can use sour cream
• ⅓ cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 350°F, and prepare a 9 X 5-inch loaf pan by spraying the pan with cooking spray.

Cream Cheese FIling

• In a large mixing bowl, beat the cream cheese until smooth. Then add the egg, sugar, flour and vanilla and mix until completely smooth and combined. Set aside.

Banana Bread

• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Mash bananas in a small bowl.
• In a large bowl, lightly beat the eggs. Add the melted butter, brown sugar, Greek yogurt, granulated sugar, and vanilla and mix. Add the mashed bananas and combine.
• Add the flour mixture and stir until just combined, being careful not to over mix.
• Pour 2/3 of the batter into the prepared loaf pan, and spread to corners. Place dollops of the cream cheese filling on top and spread. Pour the remaining batter over the cream cheese and spread to cover.
• Bake about 50-60 minutes or until top is firm and springs back when gently pressed. If bread is browning too much before it is full cooked, gently place a piece of tin foil over the pan for the remaining baking time.
• Cool in the pan for about 7-10 minutes before removing to a wire rack to cool completely.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 117mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 409IU | Vitamin C: 0.02mg | Calcium: 38mg | Iron: 1mg

The post Cream Cheese Banana Bread appeared first on 365 Days of Baking.

You’ve never tasted a banana bread quite like this one.

Chai Spiced Banana Bread has all the cozy taste of my favorite Chai Tea baked into the familiarity of a classic banana bread.

SAVE THIS EASY BANANA BREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

The word “chai” literally means “tea”, but this banana bread doesn’t actually contain any tea. It gets its chai flavor from the spices we use in the quick bread. We took the traditional spices used in masala chai tea recipes, including cardamom and ginger, and mixed them into a moist banana bread.

The result is a sweet bread bursting with banana flavor and the perfect kick of spice. A slice of Chai Banana Bread is the perfect accompaniment for a cup of hot black tea or coffee.

What do I need?

This banana bread recipe starts with a straightforward banana bread batter made of these ingredients:

• Mashed bananas
• Greek yogurt
• Butter
• Eggs
• White sugar
• Brown sugar
• Flour
• Baking soda
• Salt

The Chai Spices are mixed into the batter along with the dry ingredients. Here’s what I use to create an authentic chai flavor.

• Cardamom
• Cinnamon
• Ginger
• All spice

You might remember that I use a similar spice blend to make these amazing Chai Snickerdoodles and this Chai Spiced Pumpkin Cake. It really is such an irresistible combination!

After baking, you’ll mix together these ingredients to create an easy banana bread glaze:

• Confectioners sugar
• Vanilla extract
• Milk

Tips & Tricks

• Ripe bananas are best! As with most banana quick bread and muffin recipes, the riper the banana, the sweeter and moister the finished bread will be. Choose bananas with a few brown spots for best flavor. They’re easier to mash too! Make sure they aren’t completely brown and overripe as those can be too mushy.
• Do not overmix. Mixing the batter too vigorously over activates the gluten proteins in the flour resulting in a dense, tough quick bread. You only need to stir in the dry ingredients until no big lumps of flour are visible. It’s okay if the batter isn’t perfectly smooth or completely mixed.
• Storing: Store baked cooled banana bread wrapped in foil. Place the foil wrapped loaf in a zip top bag. Squeeze out excess air to preserve freshness and moisture.

Can it be frozen?

Chai Banana Bread is a freezer friendly recipe. Feel free to make two loaves at once so you have one to freeze for later! Wrap the bread in foil then place in a zip top freezer bag before freezing. It keeps well in the freezer for up to 3 months.

Let frozen chai spiced banana bread thaw on the countertop or in the fridge overnight before eating.

Banana Recipes

Bananas really are nature’s gift to bakers. They deliver sweetness, moisture and flavor all in one naturally wrapped package.

If you love banana bread recipes, add this Brown Butter Rum Banana Bread to your list to make next. The browned butter and rum are a perfect complement to the sweet banana flavor. For an even sweeter banana loaf, you’ll adore my recipe for Double Chocolate Banana Bread.

There’s so much more you can do with extra bananas than just make bread. This Blueberry Banana Smoothie Bowl is an ideal power breakfast for a busy morning! Or make a batch of Almond Banana Overnight Oats for a nutritious (and delicious) start to your morning.

On the more indulgent end of the spectrum of banana recipes, there’s this decadent Banana Split Ice Cream Cake and this Peanut Butter Upside-Down Banana Cake. Both are impressive banana desserts and easier to make than you might think!

Bread Recipes

There’s nothing like the smell and taste of freshly baked bread. Checkout a few more of our most popular bread recipes, from easy quick breads to impressive savory loaves.

• English Muffin Bread
• Blueberry Lemon Bread Recipe
• Grandma’s Easy Homemade Italian Bread Recipe
• Pineapple Bread
• Easy Parmesan Bread Bites Recipe
• Copycat Texas Roadhouse Rolls
• Copycat Olive Garden Breadsticks
• Cheddar Bay Biscuits

This recipe has been lightly adapted from My Recipes.

This Chai Banana Bread is all the comforts of your favorite banana bread made even better with the spices of chai.

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Chai Banana Bread

This Chai Banana Bread is one of your favorite comfort foods made even better with the delicious spices of chai. It's a flavor explosion in every bite!

Course Breakfast

Cuisine American

Keyword Banana Bread, Chai, Chai Banana Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 slices

Calories 248kcal

Author Lynne Feifer

Equipment

• Mixing bowls
• silicone spatula
• Mixer
• 9 X 5-inch loaf pan

Ingredients

• 1 ½ cups mashed banana about 3 medium
• ⅓ cup Greek yogurt
• 5 tablespoons butter melted
• 2 eggs
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 2 ¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ teaspoon ground cardamom
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon allspice
• 1 ¼ teaspoons pure vanilla extract divided
• ⅓ cup confectioners' sugar
• 1 ½ teaspoons milk

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X5-inch loaf pan by spraying it with cooking spray.
• In a mixing bowl, combine bananas, yogurt, melted butter eggs, and 1 teaspoon of the vanilla. Mix until just blended. Add sugars and mix until combined.
• In a medium bowl, whisk together flour, baking soda and salt.
• In a small bowl, mix together the cardamom, cinnamon, ginger and allspice. Add 1 1/2 teaspoons of the mixture to the flour and mix until thoroughly combined.
• Add dry ingredients to the banana mixture and mix until just combined. Pour batter into prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Allow pan to cool on a wire rack for 10 minutes before removing the bread to cool completely.

Glaze

• In a small bowl, mix together the confectioners' sugar, remaining spice mixture, remaining 1/4 teaspoon vanilla, and milk until completely combined. Drizzle over the bread.
• After glaze has set, store tightly wrapped in foil and place in a zip top bag with the air removed.

Nutrition

Serving: 1slice | Calories: 248kcal | Carbohydrates: 45g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 219mg | Potassium: 162mg | Fiber: 1g | Sugar: 24g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

This recipe was originally published 11/19/12. It has been updated in format and with pictures on 3/24/22.

The post Chai Banana Bread appeared first on 365 Days of Baking.

I can never get enough of banana bread.

It was one thing mom made that I absolutely loved growing up, along with her meatloaf! 
She really did make great banana bread.

One of my favorite ways to eat it is grilled!
Seriously, doooo it!
Spread some butter on both sides and then grill it up in a skillet.
It is SO good that way, and I love to do that with blueberry muffins, too.

SAVE THIS BLUEBERRY BANANA BREAD TO YOUR FAVORITE PINTEREST BOARD!

I’m thinking this is where the inspiration for this recipe came from.
Wanting some banana bread, I got to thinking about it being all buttered and everything, cooking in the skillet which led me to think about the blueberry muffins, too.

I love banana bread so much that I’ve made different versions of it, but have to yet to put the original up here on the blog. HA!
What is THAT about?!
Going on my to-do list for sure.

One that I REALLY love besides the Brown Butter Rum Banana Bread is the Chai Banana Bread. 
It’s one of those recipes that really isn’t getting the credit it deserves. 
Then there’s this Double Chocolate Banana Bread because I mean, who doesn’t like chocolate with their bananas?

Peanut butter lovers enjoy the Peanut Butter Chocolate Chip Banana Bread. And when you add the chocolate chips, it just takes it to a whole ‘nother level!
Have you ever had quinoa? It’s a grain filled with protein. Adding it to this Quinoa Banana Bread will be a great start to your morning!

Did you know you can even make French toast with Banana bread? It’s delicious!

Quick breads are so easy to make and I love how there are so many different recipes for them.
Speaking of blueberries, you might want to try this Blueberry Lemon Bread Recipe. 
Or if it’s pineapple you prefer, this Pineapple Bread has always been very popular.

With Fall on the horizon, this Chocolate Chunk Pumpkin Bread is sure to become a favorite. 
I know I’ll be making it a lot in the coming months!

Bananas are great for breakfast and snacks and they are wonderful in so many banana recipes, too!

Banana Peanut Butter Chip Pancakes would have been a breakfast fit for Elvis!
If you like smoothie bowls, this Blueberry Banana Smoothie Bowl and Banana Mocha Smoothie Bowl are sure to get any morning off to a great start. 
If you prefer to drink your smoothies, then try this Cherry Banana Bliss Smoothie. 
You can use frozen cherries as well, just add a bit more milk or liquid of your choice to make sure it blends well. 

 
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How do I make banana bread with blueberries?

• Preheat oven to 350°F. Spray a 9 X 5-inch loaf pan with cooking spray.
• Using one teaspoon of the total amount of flour called for, toss it with the blueberries in a small bowl. This will help suspend the berries in the batter as it cooks. 
  Though I haven’t, you could use frozen blueberries in this recipe as well. DO not that them, but toss them in the flour before adding them to the batter. if they thaw, the juices will turn your bread blue. Which isn’t a bad thing and won’t affect the taste, but won’t look as pretty if fresh are used.
• Whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt in a large bowl. 
• In a medium bowl, mash the bananas. Add the eggs, melted butter and milk.
• Add the wet ingredients to the dry and mix, just until incorporated. 
• With a rubber spatula, gently fold in 3/4 of the floured blueberries.
• Pour into pan and put the remaining blueberries on top of the batter.
• Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
• Allow to cool for 10 minutes on a wire rack.
• Bread will slice better when completely cooled, wrapped tightly in plastic wrap and tin foil overnight. 

Can I use frozen blueberries in banana bread?

Yes, you can! 
Frozen blueberries do have less tendency to sink in the batter, but you’ll be tossing them with some of the flour to help prevent that, too.
They’re also be less likely to burst than fresh. 
You may just need to add a few minutes of baking time to ensure the blueberry banana bread is fully cooked. 

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Blueberry Banana Bread

This Blueberry Banana Bread is a family favorite. Filled with fresh blueberries, it's an easy and delicious quick bread, and a perfect snack! Once you bite into it, you'll wonder why you hadn't added blueberries to your banana bread sooner! It's almost as delicious as my Brown Butter Rum Banana Bread!

Course Breakfast

Cuisine American

Keyword Blueberry Banana Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 people

Calories 266kcal

Author Lynne Feifer

Equipment

• 9 X 5-inch loaf pan
• Large Mixing Bowl
• medium mixing bowl
• small bowl
• rubber spatula

Ingredients

• 1 cup fresh blueberries
• 2 cups all-purpose flour divided
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon nutmeg
• ¼ teaspoon Kosher salt
• 4 medium very ripe bananas mashed
• 2 eggs
• ½ cup 8 tablespoons unsalted butter, melted
• ¼ cup milk

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X 5-inch bread pan by greasing it with butter and lightly flouring it.
• In a small bowl, toss 3/4 of the blueberries with the 1 teaspoon flour. This helps to prevent them from sinking in the batter.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt.
• In a medium bowl, mix together the bananas, eggs, melted butter and milk.
• Add wet ingredients to dry and mix until just incorporated.
• Gently fold in the floured blueberries.
• Pour into prepared loaf pan and spread to even out.
• Place remaining blueberries on top of batter.
• Bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
• Bread is best and easiest to cut when completely cooled, wrapped tightly in plastic wrap, stored in tin foil overnight.

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 109mg | Potassium: 241mg | Fiber: 2g | Sugar: 23g | Vitamin A: 317IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

So, I used to rate everything I make on a scale of 1 – 4 with 4 being the best and this Blueberry Banana Bread earned 4 rolling pans!
No, wait, that should be pins, not pans, silly.
There’s just something to be said about what you can create with brown, rotting bananas sitting on a kitchen counter.
Am I right?

Why I never thought about adding blueberries to my banana bread before is BEYOND me! Better late than never, I suppose.
I think you’ll enjoy it, too.

Originally published 3/27/2015, this post has been updated in format and with pictures.

The post Blueberry Banana Bread Recipe appeared first on 365 Days of Baking.

Are you a reader?

*This post contains an affiliate link(s).

I used to be. I mean, I do still read, but I haven’t sat down with a book since we were living in New Hampshire which was about 5 years ago.

It was an older book sitting on the shelf of our furnished rental and for the life of me, I can’t even remember the name of it or who the author was.

Eeks, if my high school English teachers only knew.

I haven’t even read 50 Shades of Grey, nor have I seen the movie. Or any other of the books in the series for that matter.
There was just so much hype about it, that I didn’t want to be one to jump on the bandwagon and read it because it was the “in” thing to do.

SAVE THIS DOUBLE CHOCOLATE BANANA BREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I loved reading as a kid. My favorites were The Boxcar Children and all of the Judy Blume books. Have you read any of them?

I remember when everyone was passing Forever around in junior high.
It got so that those of us who hadn’t read it yet knew the best page numbers because it was all the girls talked about.
Ah, the good ol’ days.

And I love holding a book. I don’t want to read it on an iPad, my phone or a computer.
Give me a fat hardcover so that I can hold it and turn the pages before heading off to bed.
Ok, just talking about it makes me want to go grab a book.

On another note, I had company today while photographing this Double Chocolate Banana Bread.
Winnie, my daughter’s cat, who you may well remember from her antics in this post was patiently waiting for her slice.

Surprisingly though, this is as far as she crept up on to the table. I think she knew had she put all four paws on, that she was headed for the water bowl.

My rule is that if she jumps on the table or the counters, I dip her two front paws in the dog’s water bowl and she loves it (said sarcastically as I could). Haha

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Items you’ll need to make this Double Chocolate Chip Banana Bread recipe –

• 9 X 5-inch loaf pan
• Baker’s Joy Baking Spray
• ripe bananas, but not too ripe. Yellow bananas with quite a few brown spots are good, but not completely browned.
• Glass bowls for mixing. I love these.
• GIR spatula – the best for getting every last bit of batter out of the bowl!
• This cooling rack when you remove it from the pan and before serve it or wrap it in foil to serve later.

How to make Chocolate Chocolate Chip Banana Bread –

• grease and flour your 9 x 5-inch baking pan with a baking spray or grease with butter and dust with flour. It will make it SO much easier to remove it.
• Don’t use overripe bananas. You want ones that are still a little yellow with brown spots.
  If your bananas are really brown, leaky and have attracted fruit flies then it’s probably time to toss them as the flies could have laid some eggs. I know, it’s not fun to discuss, but it’s reality.
• Whisk all of your dry ingredients together in a large bowl and your wet ingredients together in a medium bowl.
• Add the wet ingredients to the dry and then mix until JUST combined. You don’t need to mix to the point where the whole batter is moist – there can be some dry ingredients left.
  The more you mix, the more gluten is created which in turn makes it more dense and chewy.
  So, a good rule of thumb is stir until just moistened.
• Pour the batter into the prepared baking pan and then gently spread to evenly disperse the batter.
• Bake for 55-60 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
• Cool the bread into the pan for at least 10 minutes before turning out on to a cooling rack to cool completely.
• I’ve found that this Double Chocolate Chip Banana Bread recipe tastes best and slices best after it’s been wrapped in plastic wrap and tin foil and left to sit overnight.
  Just imagine how delicious that first slice will be with your morning cup of coffee or tea!

Enjoy the bread…

If you make this Double Chocolate Banana Bread, please be sure to tag @365daysofbaking on Instagram and use the hashtag #365daysofbakingandmore. I’d love to see it!

Now that I’ve got you thinking about chocolate, you might be interested in these Easy Chocolate Bear Claws. They’ll be a great addition to any breakfast menu.

You can’t go wrong with chocolate chip cookies and these Soft and Chewy Chocolate Chip Cookies made with pudding mix are perfect for dipping into a cold glass of milk.

Too hot outside and looking for some double chocolate to drink? Then this Double Chocolate Malted Milkshake recipe has your name written ALL over it. Admittedly, I have a hard time sharing when I make it.

When the weather turns cold you can make this Chocolate Covered Cherry Hot Chocolate. The cherry and chocolate flavor combination is out of this world and really does taste like you’re drinking a chocolate covered cherry.

You can even eat chocolate for breakfast when you make this Chocolate Croissant Baked French Toast. You’ll be sure to surprise the kids and bring smiles to their faces when they wake up to this one morning!

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Double Chocolate Banana Bread

This Double Chocolate Banana Bread - is the banana bread you grew up with, but now it's even better with unsweetened cocoa and semi-sweet chocolate chips!

Course Breakfast

Cuisine American

Keyword Banana Bread, Double Chocolate, Double Chocolate Banana Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 9 slices

Calories 455kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour divided
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon Kosher salt
• 4 medium ripe bananas mashed
• 2 eggs
• ½ cup unsalted butter melted
• ¼ cup milk
• 1 ½ teaspoons pure vanilla extract
• 1 ¼ cup semi-sweet chocolate chips divided

Instructions

• Preheat oven to 350 degrees F. and prepare a 9 X 5-inch bread pan by greasing it with butter and lightly flouring it.
• In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, cinnamon, baking powder, baking soda, and salt.
• In a medium bowl, mix together the bananas, eggs, melted butter, vanilla and rmilk.
• Add wet ingredients to dry and mix until just incorporated.
• Gently fold in 1 cup of the semi-sweet chocolate chips.
• Pour into prepared loaf pan and spread to even out.
• Scatter the remaining 1/4 cup semi-sweet chocolate chips on top of batter.
• Bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
• Bread is best and easiest to cut when stored in tin foil overnight and eaten the next day.

Nutrition

Serving: 1g | Calories: 455kcal | Carbohydrates: 60g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 149mg | Potassium: 334mg | Fiber: 4g | Sugar: 32g | Vitamin A: 390IU | Calcium: 73mg | Iron: 3.8mg

I used to rate everything I made on a scale of 1 – 4 and this Double Chocolate Banana Bread earned 3 rolling pins.
We liked it.

I like love banana bread and this one might just be my favorite.
You can even make French toast with it.
And I like love chocolate. This recipe is my favorite and is the most popular one on the blog, too!
However, I just don’t think I like chocolate in my banana bread.

Sometimes, things just shouldn’t be brought together.
Like Swedish Fish and Oreos.
NOOOOO!!!!

The rest of the family really liked this Double Chocolate Banana Bread though and will probably want me to make it again which I will, I just think the chocolate overshadowed the taste of the banana.

Try it for yourself and report back to me – I’d love to hear what you think!

If you like this Double Chocolate Banana Bread then you’ll LOVE…

Blueberry Banana Bread

Banana Chocolate Scones

Banana Chocolate Chip Bundt Cake

Quinoa Banana Bread

This post was originally published May 19, 2015, and has been updated with pictures and in format on July 24, 2019.

The post Double Chocolate Banana Bread appeared first on 365 Days of Baking.

Fall is in the air with this Pumpkin Bread made even better with chunks of chocolate and a cinnamon sugar topping. Served with coffee, it’s irresistible!

It’s that time of year for pumpkin!!!

Are you sick of it yet??

I first published this recipe back in October 2011, so seeing as how it’s been seven years since I published this Chocolate Chunk Pumpkin Bread recipe and pictures have been updated I figured it was about time.
haha

SAVE THIS CHOCOLATE CHUNK PUMPKIN BREAD TO YOUR FAVORITE PINTEREST BOARD!

I adapted this from The Fannie Farmer Cookbook, Thirteenth Edition, similar to this one.

Tips for making this Chocolate Chunk Pumpkin Bread –

• Generously butter your loaf pan or use a floured baking spray like this one. Using a floured spray just makes taking the loaf out of the pan so much easier.
• Be sure to coat the chocolate chunks in flour. This will definitely help to suspend the chocolate in the batter instead of the chunks sinking to the bottom of the pan while it cooks.
  I mean, it’s still delicious if they sink to the bottom, but I like the taste of chocolate in almost every bite as I’m eating it.
• Use pure pumpkin. You DO NOT want pumpkin pie filling. They are different. It will affect the outcome of the bread.
• Take note: when I tipped the pan to remove the bread, a good amount of the cinnamon sugar topping ended up on my countertop. I suggest holding your pan over the sink or something as you dislodge it. It will save you some trouble in the cleanup department. You’re welcome.
• We enjoyed it in the mornings with our coffee or as an afternoon snack. It’s really perfect any time of day.

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Since it’s Fall, and there are so many delicious flavors this time of year, I found some really great quick breads you might want to add to your table.

This Maple Cinnamon Quick Bread from Karen at The Food Charlatan would be absolutely delicious with a cup of morning coffee! I love the idea of combining the maple with cinnamon. YUM!

I love to go apple picking in the Fall. Unfortunately here in Phoenix, our choices for doing that are extremely limited. But with a good supply of apples from the store and this Harvest Apple Bread recipe from Melissa’s Southern Style Kitchen I don’t think I’ll be missing out at all!

This Lemon Poppy Seed Bread with Cranberries from Heidi at Foodiecrush is high on my must-make list this Fall. I LOVE that she combined all of these great flavors!! GENIUS!!

While I was taking pictures of the bread. This guy was sniffing around. It’s the first time I’ve done a photo shoot while leaving him out of his crate. He actually did ok.

My set up wasn’t that extensive, and I had it on the table where he couldn’t reach.
I typically do them on the floor as I can get a better angle, so I’m sure that would just be asking for trouble unless I put up a fence around me. haha

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Chocolate Chunk Pumpkin Bread

Fall is in the air with this Pumpkin Bread made even better with chunks of chocolate and a cinnamon sugar topping. Served with coffee, it’s irresistible!

Course Breakfast

Cuisine American

Keyword Pumpkin Bread

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 slices

Calories 414kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour with 2 teaspoons set aside
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon cinnamon divided
• ¼ teaspoon ground nutmeg
• ¼ teaspoon allspice
• 2 large eggs
• 1 cup pure pumpkin
• ½ cup butter melted
• ¼ cup milk
• 1 cup semi-sweet chocolate chunks
• ¼ cup raw sugar

Instructions

• Preheat oven to 350° F. and generously butter a 9X5-inch loaf pan with butter or spray with a floured baking spray.
• In a small bowl, toss the chocolate chunks with the two teaspoons of flour that have been set aside. This will help suspend the chocolate in the batter as the bread bakes.
• In another small bowl, mix well the raw sugar and 1/2 teaspoon of the cinnamon.
• In a medium bowl, whisk together the remaining flour, sugar, baking soda, salt, remaining 1/2 teaspoon of the cinnamon, nutmeg, and allspice. 
• In a large bowl, beat the eggs with a fork. Add the pumpkin, butter, and milk and mix until thoroughly combined.
• Add the flour mixture to the wet ingredients and mix before just combined. 
• Fold in the chocolate chunks.
• Pour batter into prepared loaf pan, smooth the top, and sprinkle with cinnamon sugar mixture.
• Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  
• Allow pan to cool on a wire rack for 10 minutes before removing from pan.
  I suggest holding the pan over the sink or large plate as some of the topping will come off as it’s removed. 

Nutrition

Calories: 414kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 363mg | Potassium: 209mg | Fiber: 2g | Sugar: 35g | Vitamin A: 4630IU | Vitamin C: 1.2mg | Calcium: 41mg | Iron: 2.8mg

I think I’ll be keeping the pictures below just for posterity.
It’s interesting to see how the photography has improved over the years, hunh? I now actually look like I know what I’m doing!!

Love this Chocolate Chunk Pumpkin Bread and want more delicious pumpkin recipes? I know you do!

Chai Spiced Pumpkin Cake

Pumpkin Spice Baked French Toast

No-Bake Pumpkin Nutella Cheesecake

The post Chocolate Chunk Pumpkin Bread appeared first on 365 Days of Baking.

If there are two things I love in this life, it’s cheese and bread!

Ok, yes, there are a whole lot of other things I really love as well, but cheese and bread sure are HIGH up on that list!

SAVE THIS BISCUIT RECIPE TO YOUR FAVORITE PINTEREST BOARD!

My love of cheese started at a very early age. How early, I can’t recall. Yet, I clearly remember my mother sending me to school with cheese sandwiches – white bread, mayo and two slices of American cheese.
That sure does bring back memories! I haven’t had one of those in years. It’s probably because I no longer buy white bread. haha

Ok, more than likely it’s because my tastes have changed. I’m on to bigger and better lunches, especially since becoming a food blogger. *said in my most pretentious, uppity voice* I am now more refined.

HA!

Like Asiago cheese, for instance. I honestly didn’t know what it was until I saw I became a food blogger and quickly fell in love with it. Cheese is cheese is cheese, right?

WRONG!

I’ve always had a love affair with bread. If I had to give it up for the rest of my life, I’d lose it. Seriously.
My bread addiction started when I was a young child, probably before I could even learn to walk and I know I have my grandmother to blame…ahem, rather thankful for that.

Her Italian Bread was TO. DIE. FOR. It smelled soooooo good as it was baking! Talk about torture for a young child – watching, waiting for those two loaves to rise in the oven and then having to wait as they baked. I’d pull my stool right up to the front of the oven and watch them brown.

It drove her nuts! And besides, we didn’t have the internet, YouTube (or even cable!) back in those days to occupy our time. The best part… watching the butter melt into a nice warm slice and then taking that first bite – a bit crunchy on the outside, soft and airy inside and nice and warm… oh, man…

Oh, my goodness, I’m getting hangry just thinking about a buttered slice right now! I mean, doesn’t that picture up above have you drooling – the soft, tender biscuit with the butter slightly dripping off?

Oh, yeah, come to momma!

I love incorporating authentic Asiago cheese into a variety of my recipes. The possibilities are endless! You can enjoy it in a softer form or in a form that is firm and has been aged. Both are equally delicious and very versatile.

Asiago is cow’s milk cheese from the northeastern region of Italy. It is considered a mountain or Alpine cheese and can vary in flavor depending on its aging.

You can find both types at many large grocery chains and Italian import stores. When you go to purchase it, be sure that it says Asiago PDO (Protected Destination of Origin) and that it’s made in Italy. This means that the product will have raw ingredients and its’ production will come from or within the Asiago plateau in Northern Italy.

This gives it the strongest tie to original historical practices which have been in place dating back to get this, the year 1000! Pretty cool, hunh?

Unless you can see that it clearly states Asiago PDO on the label, it’s just going to be an “Asiago style” cheese. Definitely not the same. A true Asiago has a richer, deeper flavor that you’ll thoroughly enjoy. So be sure to read those labels!

Besides, isn’t authentic better anyway? I don’t want to buy a wannabe! Do you? Give me the good stuff with the REAL flavor!

You can learn more about Asiago cheese HERE.

As I said before, there are so many great things you can do with this flavorful cheese! With the holidays quickly approaching, add this Roasted Garlic Asiago Cheese ball to your menu. It will be a wonderful appetizer to start your party.

Who wouldn’t like to start their morning off with this Asiago Cheese and Italian Sausage Strata? Give me a good helping of this, some fresh fruit, a cup of coffee, and I’m good to go! This Creamy Alfredo Sauce is full of flavor! I just use one kind of cheese in mine sauce, but this one uses three!

These Asiago Herb Biscuits are going to be great to serve at Thanksgiving or you can serve them as a side with your favorite weeknight dish. They don’t take long to make and only take about 15 minutes to bake. So, they’ll be on your table in no time and piping hot.

I think you’re really going to like these. They’ve got just the right amount of cheese and herbs and will taste so delicious soaking up some gravy with a beef, chicken or turkey dish.

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Asiago Herb Biscuits

These Asiago Herb Biscuits with shredded Asiago cheese, and fresh herbs are a tasty and easy to make side dish, and they're on your table within 30 minutes! 

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• ¾ cup freshly grated Asiago cheese
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 teaspoon Kosher salt
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 1 - 1 ½ cups heavy cream
• 5 tablespoons unsalted butter melted

Instructions

• Preheat oven to 425 degrees F.
• In a large bowl, whisk together the flour, 1/2 cup of the Asiago cheese, baking powder, sugar, salt, rosemary and sage.
• Gradually add 1 cup of the heavy cream while while stirring constantly with a wooden spoon. Dough will be ready to knead when it holds together and no dry pieces remain. Slowly add more additional cream if need be just until it comes together.
• On a lightly floured surface, knead the dough for about 1 minute.
• Pat the dough into a square so that it is about a 1/2-inch in thickness.
• Cut the dough into 12 squares and dip into the melted butter, coating all sides.
• Place the biscuits onto an un-greased baking sheet about 2 inches apart and sprinkle evenly with remaining 1/4 cup Asiago cheese.
• Bake for 13-15 minutes or until lightly brown.

You can also add some Asiago to these other great cheese recipes.

Cream Cheese Stuffed Mushrooms

Substitute the Asiago for the sprinkled Parmesan on top!

Ham and Cheese Party Sandwiches

Instead of Swiss, place slices of Asiago on the sandwiches.

How to Make a Cheese Board

Place a wedge of soft Asiago on your charcuterie board along with some flavored jams and a variety of crackers.

I have partnered with Uncommon Flavors of Europe and The Brand Connection for this sponsored post to bring you information about Asiago cheese. As always, all opinions are 100% my own.

The post Asiago Herb Biscuits appeared first on 365 Days of Baking.

Who wants a little banana bread with their rum?

 Updated to add: This is a post I’ve decided to update with some new love. I figured it was time. I’ve added some new goodies to the post, but basically left what I’d written so I can look back on it and remember. 😉

Enjoy!

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We are…

ALL. MOVED. IN!!!!

Ok, well not completely, like totally, like a-place-for-everything-and-everything-in-its’-place like moved in, but we are getting there. At least I know we’re NOT going to be moving for AT LEAST another year, maybe two or more if I can help it!

I really like this house, the location, the neighbors we’ve met so far AND I can take some pretty great pictures right in the dining room ON my very own kitchen table because of some pretty awesome windows.
Obviously, though, these pictures were taken in the backyard of our previous rental hence the stone wall background.

Honestly, though, I cannot tell you how very happy I am.

If you aren’t familiar with what’s been happening in my life lately (and that in part, is due to the fact that I haven’t been posting regularly) we moved in the middle of October from the White Mountains of New Hampshire to the desert of Phoenix, Arizona.

We are originally from Rhode Island and moved to Arizona back in 2002. After being here for 11 years, we decided that we wanted to return to New England to be closer to family and give mountain living a try. Not the rugged mountain living – we had the luxuries of heat, hot water (when we didn’t run out of both of those – and twice at the same time), indoor plumbing, and even internet!

The desire to live in Arizona returned after 14 months of NH living, so we MAJORLY downsized and returned to the West. We lived in a rental for about a month and a half before finally settling in our current home.

What a relief, I tell ya!

If you’ve ever moved and I’m sure you have, it’s just so unsettling and a pain in the royal tuckus! I like being organized, knowing where my things are in my kitchen and a routine, not this being in a state of flux baloney.

I’m a happier person when I’m settled and isn’t that what the family ultimately wants anyway? A settled momma equals a happy momma. And WIFE! 😉

As soon as I got my kitchen said up, I decided it was time to christen it with a loaf of banana bread. Banana Bread smells like home to me!

Banana Bread

Way back in the day, I received a Better Homes and Gardens Cookbook as a wedding present and LOVED that thing! I wrote notes in it, even adapted some recipes. So, that may very well have been the spark that started this whole blog. But…

(gulp)

I THREW the dang thing out!! Can you believe it?! I have NO idea what came over me. I thought I needed the newer updated version and should discard the old one, but apparently had a MAJOR mind-fart. Actually, I’d call it way more than a mind fart:  Lack of judgment, a momentary state of dementia, a lobotomy maybe or all three of those combined?

WHY on God’s green earth would I EVER have thrown that thing away????!!!! Odd because I KEPT cookbooks of my mother’s that have no relevance and that I really have no use for. The reason for this story?

It had a banana bread recipe that I loved so very much and made quite often. Sadness ensued amongst family members when I no longer had said recipe and couldn’t recall for the life of me what the ingredients were…besides the bananas, of course.

Watch this video of the Brown Butter Rum Banana Bread to see how easily it comes together!

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Favorite Banana Bread

I’ve made many other banana bread recipes over the years, that I’ve loved. Chai Banana Bread makes me supremely happy, as does this Blueberry Banana Bread.

But I never forgot about that first banana bread recipe I loved and made so often right after we were married! Maybe it’s all the moving and life changes, but I started getting downright nostalgic for that moist sweet loaf of comfort.

So, after perusing the internet, I came upon this recipe at Better Homes and Gardens and added some extra goodness to it. The happy result is this Brown Butter Rum Banana Bread. 

Easy Banana Bread Recipe

This is not your classic banana bread recipe–but it more than satisfied my craving to fill my kitchen with the smell of baking bananas and spices!

The brown butter and rum mixed into the batter make this bread taste extra special. Thankfully, that extra “somethin’ somethin” doesn’t translate to extra work for you. All you do is brown butter in a skillet, add a little rum and mix it in with your bananas and dry ingredients.

Not sure how to brown butter? Here’s a great tutorial on how to brown butter if you haven’t done it before.

Ingredients needed to make this banana bread

• Bananas
• Rum
• Butter
• Flour
• Sugar
• Cinnamon
• Baking powder
• Baking Soda
• Salt

Any recipe that includes that list of ingredients is bound to be good! This has become my new favorite banana bread recipe and I’m so excited for you to give it a try.

How to Make Brown Butter Banana Bread

First, you’re going to mix together all your dry ingredients in one bowl and set it aside. Then, mash up your bananas in another bowl and beat in the eggs and sugar.

Now it’s time to brown the butter! Melt unsalted butter in a skillet over medium heat. Once the butter is melted add the rum to the pan. Continue to cook while stirring constantly.

Remove from heat when you see golden bits of butter in the bottom of the pan. The butter/rum mixture will continue to cook slightly once removed, so you don’t want it to become too dark while on the stove. You could end up with burnt butter and burnt butter doesn’t taste good in anything.

The alcohol in the rum will burn off and you will see the butter foam as it cooks. Just continue to gently stir and stay focused on making sure the butter becomes golden to slightly amber in color. This will probably take 5 – 7 minutes. Lower the heat if you feel it is cooking too fast.

Now, add the browned butter to the banana mixture and stir to combine. Pour the wet ingredients all at once into the dry ingredients and mix until just combined. Do not over mix. There will probably be a few lumps left–that’s okay!

Bake the banana bread for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 15 minutes then remove the loaf from the pan and let it cool completely.

Slice, serve and enjoy! This bread moist and flavorful all on its own. It’s also amazing topped with an extra pat of soft butter!

Recipe Notes for Banana Bread

• Keep a close eye on the butter while you’re browning it. If it begins to darken too quickly, you might end up with burnt butter which does NOT taste good! Lower the heat if needed to keep the butter just a golden amber color, no darker.
• Sometimes the top of the bread will darken faster than I want while it’s baking. To solve this, I’ll cover the top of the loaf in the last 15 minutes of baking. This keeps the top golden brown while the inside continues cooking.
• This is one of those banana breads that tastes even better the next day! Wrap slices in plastic wrap and let sit overnight. The brown butter flavor will deepen and you’ll really taste the rum flavors

Brown Butter Rum Banana Bread

This Brown Butter Rum Banana Bread will be a delicious addition to any breakfast and tastes amazing paired with a morning cup of coffee! We also love slices of this as an afternoon snack (or any time of day).

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Brown Butter Rum Banana Bread

This Brown Butter Rum Banana Bread is intensified with a rich nutty flavor of browned butter and rum. This is not the banana bread grandma used to make!

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon Kosher salt
• ½ teaspoon nutmeg
• 2 eggs
• 1 ½ cups mashed banana about 5 medium
• 1 cup granulated sugar
• ½ cup 8 tablespoons unsalted butter
• ⅓ cup rum

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X 5-inch bread pan by spraying it on the bottom and less than halfway up on the sides with cooking spray or by greasing it with butter.
• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.
• In a medium bowl, lightly beat the eggs. Mix in the banana and sugar.
• In a medium skillet over medium heat, melt the butter. Once the butter is melted add the rum to the pan. Continue to cook while stirring constantly. Remove from heat when you see golden bits of butter in the bottom of the pan. Butter / rum will continue to cook slightly once removed, so you don't want it to become too dark while on the stove. You could end up with burnt butter and burnt butter doesn't taste good in anything. The alcohol in the rum will burn off and you will see the butter foam as it cooks. Just continue to gently stir and stay focused on making sure the butter becomes golden to slightly amber in color. This will probably take 5 - 7 minutes. Lower the heat if you feel it is cooking too fast.
• Add butter / rum mixture to banana mixture and thoroughly incorporate.
• Add banana mixture all at once to dry ingredients and stir until just mixed. Don't worry, there will probably be some lumps. No biggie.
• Bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• If desired, cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.
• Remove from oven and place pan on wire rack to cool for 15 minutes.
• Remove the bread from pan and allow to cool completely on the rack.
• The bread slices best once it has been wrapped in plastic wrap and left to sit overnight.

Banana Bread Recipe

After making this Brown Butter Rum Banana Bread, I don’t really think you can have enough banana bread recipes. Lately, this Quinoa Banana Bread has been knocking my socks off.

Who doesn’t like a little chocolate with their bananas? You’re going to love one of my all time favorite banana bread recipes, this Double Chocolate Banana Bread. When you need a peanut butter fix, too, this Peanut Butter Chocolate Chip Banana Bread is here for you.

I’m excited to make this 5-Ingredient Flourless Banana Bread next time I’m in the mood for a healthier treat.

I am such a Kahlua lover that I don’t think I’d want to share even a crumb of this Kahlua Banana Bread. Wow!

Need more ideas for baking and cooking with bananas? I’ve got you covered! Give these a try. . .

• Banana Oat Bran Peanut Butter Chip Muffins
• Banana Mocha Smoothie Bowl
• Blueberry Banana Smoothie Bowl
• Banana Pudding Dream Bars
• Banana Peanut Butter Chip Pancakes
• Banana Tres Leches Cake
• Banana Chips

Shake up your brunch menu with these other favorites!

These Loaded Huevos Rancheros are the bomb. Seriously! They are SO full of flavor that my son has been asking for them for breakfast almost every weekend.

If you like a cinnamon-sugar combination, then you’ll love these French Breakfast Puffs. They’re another delicious treat that will be perfect with a cup of coffee or tea!

Want to be all fancy for breakfast or at least pretend to be? Make this Lemon Poppy Seed Dutch Baby. You’re sure to impress family and friends.

I rate everything I make on a scale of 1 -4 and this Brown Butter Rum Banana Bread earned 3 1/2 rolling pins.
I love this banana bread recipe as is, but adding the rum and butter gave it an extra oomph! I can’t wait to hear how you like it.

The post Brown Butter Rum Banana Bread appeared first on 365 Days of Baking.